Recipes 3 min read
Hearty Tortellini and Vegetable Soup Recipe
There is nothing like a steaming bowl of soup to warm the soul on a chilly evening. Tortellini Vegetable Soup — rich with tender tortellini and hearty vegetables — is one of those easy, comforting meals that turns an ordinary night into a cozy one.
This soup is practical as well as delicious. Most of the ingredients are pantry staples or everyday produce, so you rarely need a last-minute grocery run. It’s straightforward to prepare and comes together in about half an hour, making it ideal for busy weeknights.
Tortellini Vegetable Soup is satisfying and versatile. I like using dried porcini mushroom tortellini when I can find it; the earthy mushroom filling pairs beautifully with the vegetables. If mushroom tortellini isn’t your preference, you can use cheese or meat-filled tortellini, or any fresh or frozen variety you enjoy. Add a simple salad and garlic bread and you have a complete, comforting meal.
If you prefer another easy soup, try a lasagna-soup-style recipe for a similar comforting dinner.
Tortellini Vegetable Soup
This soup adapts easily to vegetarian or vegan diets. Replace chicken stock with vegetable stock and choose a vegetable- or vegan-filled tortellini. Skip the grated cheese at the end for a vegan finish, or use a plant-based alternative.
Feel free to add more vegetables: small zucchini cut into 1/2-inch pieces work well, and a handful of chopped kale or spinach stirred in near the end adds color and nutrition. Use what you have on hand — that’s the beauty of this recipe.
For a brothier soup, halve the amount of tortellini. Fewer pasta pieces leave more broth to sip and enjoy. You can also prepare the broth and vegetable base up to three days ahead; the flavors often deepen after resting. Refrigerate the base in an airtight container, then reheat, bring to a boil, and add the tortellini just long enough for it to reach al dente.
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Tortellini Vegetable Soup
Rebecca Lindamood
Ingredients
- 1/4 cup olive oil
- 2 carrots peeled, quartered lengthwise, then chopped crosswise
- 2 ribs of celery including some leaves if you have them, halved lengthwise, then chopped crosswise
- 2 onions peeled, trimmed, and diced
- 2 teaspoons kosher salt
- 6 cloves garlic peeled and thinly sliced
- 2 cans diced 14.5 ounce, fire-roasted tomatoes
- 6 cups chicken stock or vegetable stock
- 3 stems fresh parsley
- 1 stem fresh basil
- 2 teaspoons dried thyme
- 1 bay leaf
- 16 ounces dried tortellini mushroom, cheese, or meat
Additional for serving:
- 4 to 5 fresh basil leaves
- 1/4 cup fresh parsley leaves
- freshly grated Parmesan Romano or Grana Padano, if desired
Instructions
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Heat the olive oil in a large soup pot or braiser over medium heat. When the oil shimmers, add the carrots, celery, and onions. Sprinkle the salt over the vegetables and stir. Reduce the heat to low and sweat the vegetables, stirring frequently, until the onions are translucent and the carrots and celery begin to soften, about 7 to 8 minutes. Add the garlic and cook until fragrant, about 1 minute.
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Stir in the diced tomatoes, stock, parsley and basil stems, dried thyme, and bay leaf. Bring to a boil, cover, then lower the heat and simmer for 20 minutes. Remove and discard the bay leaf and herb stems. At this point you can refrigerate the base for up to 3 days or freeze it for up to 3 months. When ready to serve, return the base to a pot, bring to a boil, add the tortellini, and cook until al dente. Tear the fresh basil and parsley leaves over the soup, stir to distribute, ladle into bowls, and grate cheese over each serving if desired.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition based on the actual ingredients you use if needed.
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Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them is available from major retailers.
